Flourless Paleo Vegan Pumpkin Brownies (Keto, Low Carb)

An easy 3-ingredient recipe for flourless paleo vegan pumpkin brownies! Super fudgy, gooey and secretly low carb, it’s also keto-friendly, healthy and packed with protein! 

3-Ingredient Flourless Pumpkin Brownies topped with frosting.

Healthy Flourless Pumpkin Brownies

For a vegetable, pumpkin certainly bodes VERY well in sweet recipes. I’m not going to lie, I get a little excited when Fall/Autumn comes around because I cannot wait to start sharing a plethora of healthy pumpkin recipes!

Growing up, pumpkin was never something I ate regularly, let alone in desserts. Sure, I’d occasionally have pumpkin pie or a pumpkin pudding but really, those occasions were VERY rare. 

Ever since I started experimenting with healthy baking recipes, I found a strong preference is using pumpkin puree. Like applesauce, it could replace butter and/or oil, and add a delicious moisture and tenderness to my recipes.

3-Ingredient Flourless Pumpkin Brownies sliced.

Is pumpkin a low carb food?

While pumpkin is generally carbohydrate-based, it’s actually considered a low-carb food. Compared to many fruits and vegetables, the low carb count (8 grams per full cup) makes it perfect to include as part of a low carb diet.

Besides, when used in recipes, the carb count is reduced further!

Can I have pumpkin on keto?

Contrary to popular belief (and the fact that pumpkin is primarily a carb!), you can certainly enjoy pumpkin on a ketogenic diet! 

As mentioned, it does contain carbs, but it also contains a ton of fiber! The net carbs are ridiculously negligible. When using pumpkin in keto recipes, the carbs and natural sugars contained in them are mixed with other ingredients.

Healthy Pumpkin Brownies- A guilt-free dessert fix!

Traditional brownies are considered a ‘treat’ food, or something to enjoy in moderation. These healthy flourless pumpkin brownies are the opposite.

They contain no eggs, no sugar, and no dairy, and can be an acceptable healthy dessert or post-dinner treat. The brownies are super gooey, fudgy and have the BEST texture. 

3-Ingredient Flourless Pumpkin Brownies topped with frosting

To make these Flourless Paleo Vegan Pumpkin Brownies, you only need three ingredients-

  • Pumpkin puree (unsweetened)
  • Cocoa Powder
  • Nut or Seed Butter of choice
  • Optional liquid sweetener 

I prefer using pumpkin from a can, as it’s already the consistency I need for these pumpkin brownies. If you use canned pumpkin, ensure it is NOT pumpkin pie filling- that stuff is already pre-sweetened!

For those without access to canned pumpkin, you can easily make your own! Simply steam or boil your pumpkin (butternut works best) until extremely tender and mashable. Allow cooling completely before blending/pureeing. 

These flourless pumpkin brownies are NOT overly sweet. They are perfect for those looking for a rich, fudgy chocolate treat.

Any baking cocoa powder works well, just ensure it is 100% cocoa powder. For those who prefer a richer, darker chocolate taste, I do like using dark or black cocoa powder. 

The nut or seed butter you use provides a delicious satisfying flavor and richness to the flourless pumpkin brownies. I tend to use smooth almond butter, as it is mild tasting but use whatever you like! Please note that peanut butter is extremely overpowering, so unless your a huge peanut butter fan, use something else! 

The liquid sweetener is optional, but I highly recommend it. Without it, the brownies are VERY rich and quite bitter. I added a few drops of liquid stevia, which provided ample sweetness. 

To take these flourless brownies up a notch, add my favorite 2-ingredient chocolate frosting recipe- Simply combine canned coconut cream with your favorite chocolate chips. If you don’t follow a ketogenic diet but want a healthy frosting, my 4-ingredient healthy chocolate frosting is a fantastic option! 

3-Ingredient Flourless Pumpkin Brownies stacked on top of one another.

Recommended Ingredients to make these 3-Ingredient Flourless Paleo Vegan Pumpkin Brownies-

3-Ingredient Flourless Pumpkin Brownies

Flourless Paleo Vegan Pumpkin Brownies (Keto, Low Carb)

An easy 3-ingredient recipe for flourless paleo vegan pumpkin brownies! Super fudgy, gooey and secretly low carb, it's also keto-friendly, healthy and packed with protein! 
4.96 from 24 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 16 Servings
Calories: 124kcal
Author: Arman



  • Preheat the oven to  180C/350F. Line a small 8 x 8-inch loaf pan with parchment paper and set aside.
  • In a large mixing bowl, add all your ingredients and mix very well, until fully incorporated.
  • Pour pumpkin brownie batter into the lined pan and bake for 15-20 minutes, or until a skewer comes out just clean. Allow to cool in the pan completely before either frosting or slicing into bars. 


For the best texture, allow brownies to be slightly undercooked and once removed from the oven, allow to cool in the pan completely. Transfer to the fridge for further chilling, before slicing into bars.
Flourless Paleo Vegan Pumpkin Brownies (Keto, Low Carb) should be kept refrigerated at all times. They can keep for up to 3 days and are freezer friendly, for up to 2 months. 


Serving: 1Brownie | Calories: 124kcal | Carbohydrates: 7g | Protein: 4g | Fat: 9g | Potassium: 4mg | Fiber: 4g | Vitamin A: 200IU | Vitamin C: 4.1mg | Calcium: 60mg | Iron: 1.3mg | NET CARBS: 3g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

3-Ingredient Flourless Pumpkin Brownies in a collage

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    11 thoughts on “Flourless Paleo Vegan Pumpkin Brownies (Keto, Low Carb)

    1. Can’t wait to make these to keep on hand in the freezer! I’ve made these before with the banana version 🙂

    2. I’ve been making these for almost a year, and I absolutely love them. However, I found that even if I under-baked them as suggested, the brownies would sometimes get dense and gluey. I discovered the solution by accident one day: I didn’t have quite enough nut butter, so I subbed an equal amount of softened cream cheese. What a difference! Now I always add 2 oz. of cream cheese to the recipe (not subbing for the nut butter, just 2 oz. in addition to the full recipe), and they are always the perfect consistency. I make this almost every week!

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